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Mushroom Steak ‘n’ Linguine

Ingredients

  • 8 ounces uncooked linguine
  • 1 pound beef top round steak, cut into thin strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 teaspoons olive oil, divided
  • 1 cup chopped sweet red pepper
  • 1/2 cup chopped onion
  • 1/2 pound sliced fresh mushrooms
  • 1 cup coarsely chopped fresh spinach
  • 1/2 teaspoon dried rosemary, crushed
  • 3/4 cup spreadable chive and onion cream cheese
  • 1/2 cup sour cream
  • 1 tablespoon whole milk

Directions

  • 1. Cook linguine according to package directions. Meanwhile, sprinkle beef with salt and pepper. In a large skillet, saute beef in 2 teaspoons oil until tender. Remove and keep warm.
  • 2. In the same pan, saute red pepper and onion in remaining oil until tender. Add mushrooms; saute 1-2 minutes longer or until tender. Add spinach and rosemary; cook and stir just until spinach is wilted. Stir in the cream cheese, sour cream and milk; heat through (do not boil).
  • 3. Drain linguine; top with mushroom mixture and beef.

Nutrition Facts

2-1/4 cups: 635 calories, 29g fat (16g saturated fat), 129mg cholesterol, 411mg sodium, 52g carbohydrate (9g sugars, 4g fiber), 38g protein.

Reviews

Average Rating: 3.888888
  • shortnsweet1970
    Sep 4, 2011

    We enjoyed this recipe tremendously! I must say we didn't have trouble with the meat being tough (as others commented) but we used beef meant to use in stir frying, which is always cooked quickly. What I especially liked about it was that it was a recipe that didn't rely on name brand ingredients (except for the cream cheese) because often the name brands are not available in The Netherlands which can make an otherwise excellent-sounding recipe impossible to make. So two thumbs up from both of us!

  • tready2
    Sep 3, 2011

    Round steak should be cooked longer. It is a tough cut.

  • bziol
    Sep 1, 2011

    There is no way the beef would be tender enough after just a few minutes of cooking, but the sauce sounds great!

  • barhoo01
    Mar 22, 2009

    This was okay, but the meat was kind of tough when it was all said and done.

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